PARIS | Rats are on the rampage in the elegant garden of the Louvre Museum, so bold they romp on the grass in broad daylight, defying death threats from sanitation workers and scaring tourists.The hot weather in Paris has brought many picnicking visitors to the garden, whose garbage is a feast for the rats. And they’re getting help from animal lovers who dig up poison and feed them water.Maybe it’s the “Ratatouille” effect, with the beloved French rat Remy from Disney’s computer animated film helping real-life rats win Parisian hearts.The vermin are finding a lifeline from “people who don’t want us to kill animals,” said Jean-Claude Ndzana Ekani, a museum employee who was working Tuesday with technicians from an extermination company,The lush area which extends into the Tuileries Gardens gives a rat plenty of places to hide, but still the critters scamper about openly, unfazed by people strolling about.The Louvre, which owns the garden, has been trying to combat the rat problem for months but clearly hasn’t succeeded. In May, sanitation officials and exterminators decided to embark on an all-out offensive: “A decision was made to do a shock operation,” Ndzana Ekani said. Workers, acting methodically, were seen Tuesday pouring poison down the rat holes.It hasn’t helped.“I see about 10 or 15 (rats) every day,” said Traore Massamba, 25, a maintenance worker. “There are a lot of people who come here to picnic and they leave their leftovers, so I think that attracts them.”Dutch tourist Evelyne Delemarre, 31, let out a scream after seeing a rat scamper by.“I normally don’t see any rats,” she said. “They’re not really clean animals.”No doubt Remy would be offended by such remarks.But he might appreciate the goings on at the Louvre Garden. He was, after all, an escape artist of sorts — and in the end outdid his enemies.Rodents have long made Paris their home. In 2000, mice were caught picnicking on the delicate pastries in the window of the luxury shop Fauchon. To the west of the capital, moles are an ever-present problem at the Palace of Versailles — which has its own mole-catcher.Tourists may have to get used to an occasional rat scampering about the garden.“We’re doing everything we can. This is a recurring problem in all public gardens,” Ndzana Ekani said. Given the size of the Louvre garden “we can’t eradicate them.”Elaine Ganley contributed to this report.
Call it the tender trend. Sous vide cooking, once strictly the province of professionals, is spreading to home kitchens as cheaper equipment puts the once avant-garde technique within reach.This Jan. 5, 2015, photo shows the cooking technique sous vide in Concord, N.H.Cheaper and more readily available equipment is behind the spread of the trendy technique of cooking in warm water. (AP Photo/Matthew Mead)Sous vide, which means “under vacuum” in French, is a so-called modernist method of cooking in which food is sealed in plastic bags (often vacuum sealed, though that’s not mandatory) and submerged in hot (but not boiling) water for long, slow cooking. The result is juicer food because no moisture is lost and cooking temperatures can be maintained within tenths of a degree.“You’ve condensed these flavors: the chicken, the turkey, the salmon, the asparagus. Whatever it is that you’re cooking, the flavor is not dehydrated because there hasn’t been this war going on between heat and the food,” says Barb Westfield, a strategic director for SousVide Supreme, a pioneer in home sous vide cooking equipment. “Everything is protected; the flavors are intensified, the textures sublime. It really is love at first bite.”That love used to come at a high price. Though the Internet abounds with DIY plans for building sous vide cookers (usually digitally-controlled heaters and water circulators submerged in large basins), for a long time the only commercially available equipment was aimed at professional kitchens and cost thousands of dollars.That started to change in 2009, when Broomfield, Colorado-based SousVide Supreme introduced a home model for around $450 (it now lists for $429 on the company website). Since then, they’ve added a second version, the smaller SousVide Supreme Demi, at $329. Meanwhile, companies such as Anova and Sansaire have introduced even smaller immersion-style models for around $200.SousVide Supreme appliances are self-contained; you fill them with water, set the temperature and close the lid. Immersion models combine a heating element with a water circulator in a wand-style device (they resemble immersion blenders) that you set into your own water-filled container.Though sous vide cookers may be an emerging niche, they fit into the larger and longer standing trend of companies adapting professional kitchen gear — everything from trophy cooking ranges to powerful blenders and massive refrigerators — for home cooks, says Dinesh Kithany, a senior analyst covering the home appliance industry for IHS, Inc., a U.S.-based global business information and analytics provider.The rise of sous vide cookers, however, has run parallel to growing interest in the science of food and cooking, says Michael Tankenoff, spokesman for Anova.The company started with an immersion cooker, the Anova One, that costs $199. Then they ran a Kickstarter campaign and raised $1.8 million for a second model, the Anova Precision Cooker. The newer model costs $179 and uses Bluetooth to communicate with a companion app that allows you to select and control recipes and get cooking updates.Home cook Jason Logsdon became a convert to sous vide cooking after trying it out on just two things, a chicken breast and pork tenderloin. “Right after doing that I was convinced it was a great way to cook food,” says Logsdon, who runs the website modernistcookingmadeeasy.com and wrote the recently released cookbook, “Modernist Cooking Made Easy: Sous Vide.”Though simple in principle, sous vide cooking is more involved than conventional techniques. In addition to taking far longer, it also requires greater care. Because the food is cooked at low heat, time and temperature guidelines must be followed carefully to ensure any pathogens are killed. It also usually requires more steps.For example, food won’t brown in a sous vide cooker. So getting a good sear on a steak requires cooking it first in the water bath, then transferring it to a broiler or skillet to briefly brown the exterior. Also popular: blasting the cooked food with a blowtorch, a technique Logsdon says is “always fun at parties.”Westfield spent Thanksgiving in France where she pitted two turkeys against one another — one cooked the traditional way, the other cut up and cooked sous vide.“My American friends were, ‘How are you going to fix the skin? Is it going to be crispy?’ It was as if I was committing a crime against the turkey,” Westfield says with a laugh. She cooked the meat before the big day, giving the dark meat extra time, then chilled it. Before serving she reheated it, then pulled out “the coolest new blowtorch” to brown the bird.“People were amazed and out of the 13 people I had as guests, three voted for traditional and 10 voted for sous-vide turkey,” she reports. “Even on the leftovers the sous vide turkey outpaced the roasted 90 percent.”Michelle Locke tweets at https://twitter.com/Locke_Michelle
Nothing pairs quite so well with a midwinter day as an herb-crusted slab of meat roasting alongside a few root vegetables. And to toast that roast you’ll want a rich, flavorful wine that can stand up to the snappiest of cold snaps.Here, experts dish up seven tips to pair with heartier fare.In this photo taken Monday, Feb. 1, 2016, a lamb shank dish with a Tuscan bean ragu, natural jus and gremolata is paired with Shafer Merlot and Relentless wines at the Bistro Don Giovanni restaurant in Napa, Calif. Theres some debate over whether red with beef and white with chicken and pork is an absolute or a rule made to be broken. (AP Photo/Eric Risberg)— IT’S OK TO ORDER THE MERLOT“The kind of roast meats I think of for the winter meal are rich, succulent and take over your whole mouth,” says Doug Shafer of the Napa Valley’s Shafer Vineyards, known for its classic reds such as Hillside Select cabernet sauvignon and Relentless, a syrah blend named in honor of powerhouse winemaker Elias Fernandez.Shafer might pick the Shafer 2013 merlot for something like a slow-roasted lamb shank. Like a good roast, the wine is “flavorful, fruity and lush. It’s why they’re such great dance partners.”— TAKE A SAUCY APPROACHSauces have a big impact on wine pairings, so this can be a great way to narrow your choices, says Madeline Puckette, content director of winefolly.com and co-author of the recent book “Wine Folly: The Essential Guide to Wine.”If you have sauces that are on the sweet-and-sour side, including honey barbecue, finding a wine with a high fruitiness factor or a touch of sweetness will make sure the wine doesn’t get lost in the sauce. For example, she says, “You’ll be surprised at how awesome lambrusco pairs with sweet-style barbecue ribs. Delicious!”— GET INTENSE“The key to making a great pairing with any dish is to match the intensity of the wine with the food,” says Puckette. So, beef brisket is going to take a more intensely flavored wine than roast chicken. Some examples of wines that go great with brisket include syrah, pinotage (a grape found in many South African wines) and cabernet franc.— BE A MEMBER OF THE CLEAN PALATE CLUBIf you have a roast meat that’s been marinated with vinegar and is saturated with flavor, a palate-cleansing wine is a good idea, says Puckette. That means a wine with high acidity that will freshen your palate, similar to lemonade or iced tea. For lighter meats, this could be a sparkling brut or a blanc de noirs. A sparkling white wine made with red grapes is terrific with turkey. For darker meats a sparkling rose fits the bill.— SEE REDThere’s some debate over whether “red with beef” and “white with chicken and pork” is an absolute or a rule made to be broken. For instance, as noted above, a white or rose sparkler can often be a great accompaniment to roasts. Still, Puckette says there are some wines that are definitely better left out of the winter pairing equation and that would include soft whites such as chardonnay, pinot gris and viognier.Pinot noir, with its lighter, red fruit character is a good choice for roasted feathered game such as guinea fowl, pheasant, duck, squab or quail, says Richard Matuszczak, wine director at La Toque at The Westin Verasa Napa. “Some of these meats exhibit gamier flavors that can match the earthy qualities of pinot noir. The accompaniments here shouldn’t be too bold; good pinot noir is more about subtlety and silk texture,” he says.For older, aged cabernet sauvignons, think about balancing that drier fruit character with a richer red meat like a medium-rare rib-eye steak, says Matuszczak.Cabernet franc from the Loire region in France has “a savory, herbal character that pairs especially well with green veggies,” says David Castleberry, sommelier at the RN74 restaurant in San Francisco.— SIP, SIP SYRAHCastleberry likes to pick wines that mirror the flavors of the roast. “I’m on a big syrah kick right now,” he says. “I think they are the perfect match, like a Tinder ‘swipe right’ match!” France has some great values from Crozes-Hermitage and Saint-Joseph, two appellations in the northern Rhone wine region. Castleberry also likes Samsara wines from California’s central coast.Not in the mood for meat? Vegetables that take to roasting well, like sweet peppers, eggplant and mushrooms, can pair nicely with a syrah, says Matuszczak. “I would prefer one with a few years of bottle age, when syrah can begin to develop secondary aroma and flavor characteristics that remind me of things like black Kalamata olives and black pepper.”— THINK ITALIANRoast meats and vegetables are “meant to be savored, eaten slowly and enjoyed over the course of time. The wine should be bold enough and hearty enough to stand up to the succulence of the meat while slowly opening and displaying a beautiful bouquet of complexity,” says Eleonora Tirapelle, beverage director of the Black Barn restaurant in New York.She suggests Sagrantino, a red grape native to Umbria in Italy. “Big, bold and elegant. One of my go-to vineyards is Colpetrone. They make a Gold Sagrantino di Montefalco in the best years that ages for almost five years before its release. Great wine.” Serving roast chicken? From the same region she likes Perticaia’s Rosso di Montefalco. “Full-bodied with wild raspberries and blueberries on the palate. It’s sure to please.”Online:https://shafervineyards.com/New Front Page
DENVER | Colorado’s local-food movement won a significant victory in the state Senate on Tuesday, when lawmakers unanimously agreed to make it easier for small-time chicken farmers to sell directly to consumers.The bill approved Tuesday would also expand the state’s so-called “Cottage Foods” law to allow home cooks who make almost anything that doesn’t need refrigeration to sell directly to consumers.The bill would help the farm-to-table movement and boost small farmers and cooks, said Republican sponsor Sen. Owen Hill of Colorado Springs. “We’re trying to make it easier to sell Colorado products direct to consumers,” Hill said.But not all supported the bill. Some said the measure improperly removes requirements that the food producers take food-safety courses.“This creates a patchwork of training and won’t give consumers any assurance that the producer they’re buying from has taken any basic food-safety courses,” said Brent Boydston of the Colorado Farm Bureau, which didn’t oppose but also didn’t support the bill.Hill insisted that consumers will know about the risks. “You know you’re buying things from an unlicensed, uninspected, unregulated kitchen,” Hill said Tuesday.The bill was amended from its original version to say that poultry producers can sell directly to consumers, but not to grocery stores. That could come only after the Colorado Department of Agriculture convenes a panel to work out those details.One more vote is required before the bill heads to the House.___Online:Senate Bill 58: https://bit.ly/1LbS49Y
BERLIN | Scientists have found evidence to support what many dog owners have long believed: man’s best friend really does understand some of what we’re saying.Researchers in Hungary scanned the brains of dogs as they were listening to their trainer speaking to determine which parts of the brain they were using.They found that dogs processed words with the left hemisphere, while intonation was processed with the right hemisphere — just like humans.In this undated photo provided by the MR Research Center some trained dogs involved in a study to investigate how dog brains process speech sit around a scanner in Budapest, Hungary. Scientists have found that dogs use the same brain areas as humans to process language. A study published in the journal Science showed that dogs process words with the left hemisphere and use the right hemisphere to process intonation. (Borbala Ferenczy/MR Research Center via AP)What’s more, the dogs only registered that they were being praised if the words and intonation were positive; meaningless words spoken in an encouraging voice, or meaningful words in a neutral tone, didn’t have the same effect.“Dog brains care about both what we say and how we say it,” said lead researcher Attila Andics, a neuroscientist at Eotvos Lorand University in Budapest. “Praise can work as a reward only if both word meaning and intonation match.”Andics said the findings suggest that the mental ability to process language evolved earlier than previously believed and that what sets humans apart from other species is the invention of words.“The neural capacities to process words that were thought by many to be uniquely human are actually shared with other species,” he said. “This suggests that the big change that made humans able to start using words was not a big change in neural capacity.”While other species probably also have the mental ability to understand language like dogs do, their lack of interest in human speech makes it difficult to test, said Andics.Dogs, on the other hand, have socialized with humans for thousands of years, meaning they are more attentive to what people say to them and how.The study was published in the journal Science.Andics also noted that all of the dogs were awake, unrestrained and happy during the tests. “They participated voluntarily,” he said.Chang reported from Los Angeles.
ASPEN | The new owners of an Aspen-area house originally owned by John Denver plan to renovate the 1972 building and bring it up to date.The Aspen Times reports (https://bit.ly/2hDfE2W ) that the home was sold to Kilfinnan LLC for $2.75 million in a deal made public Dec. 8 by the Pitkin County Clerk and Recorder’s Office.Jim Bineau, who along with his wife represents the couple who bought the house, says the new owners like the features and architecture but want to redo the house, which was last remodeled in 1985. Property records show that the house has a total heated area of 6,849 square feet, with five bedrooms and five-and-a-half baths.Pitkin County’s Director of Community Development says the property isn’t listed on any historical registers but is a treasure trove for Denver fans.___Information from: The Aspen Times, https://www.aspentimes.com/
BRECKENRIDGE, Colo. | A quirky band of endurance athletes competed Tuesday in an unusual Breckenridge twist on the triathlon: a bike ride up a mountain, followed by summer skiing, followed by a trail run and another bike ride — all while wearing jean shorts, Speedos and socks.The race started at about 3 a.m.Competitors loaded mountain bikes at Breckenridge’s Peak 9 for a 3-mile ride up 3,100 vertical feet. Racers then transitioned to skis for sunrise turns down Fourth of July Bowl, an expanse of remaining snow that hangs over the ski resort.The racers then joined a 10K trail run, followed by 25 miles in the Firecracker 50 mountain biking race.Organizer Joe Howdyshell tells The Summit Daily News that he and his friends “like to do these crazy adventure things.”Information from: Summit Daily News, https://www.summitdaily.com/
A primitive drip irrigation system could be cobbled together by running water through an old garden hose that’s riddled with holes along its length and has its end plugged. The problem is that less water would drip from the holes at the end than from the ones at the beginning, and higher ground would get less water than lower ground.TRUE DRIPA drip irrigation system that you purchase has water emitters engineered to offer a consistent, specified output over wide changes in elevation and pressure. They’re also made to be resistant to clogging or root penetration. You can buy tubing with emitters installed, say, 6, 12 or 18 inches apart; such tubing is good for watering whole beds. Or you can buy solid plastic tubing and punch in emitters wherever you want — ideal for widely spaced plants.Emitters, those that you plug in or those pre-installed, typically put out water at a specified, leisurely rate of 1/4 to 4 gallons per hour.For a flower bed or closely spaced plants like carrots, tubing with emitters already installed wets the whole bed. Capillary attraction into small pores in the soil draw water sideways even as gravity is pulling water downwards, so wetted areas within the soil overlap.WATER SPREADS SIDEWAYS IN THE SOILWater’s lateral spread depends on soil type, from about a foot in sandy soils to about 3 feet in clays. So in a bed, these dripper lines could be laid out a couple of feet or 6 feet apart, depending on whether the soil is, respectively, a sand or a clay. Soils are rarely pure sand or pure clay, so actual spacing lies somewhere in between.And organic matter (humus) in a soil helps sponge up water to increase lateral spread of the wetting front.For individual plants like widely spaced small shrubs and trees, figure on using solid tubing with one or more emitters next to each plant. Emitters that attach to the ends of thin flexible tubes are useful for watering plants in pots.With emitters, tubes and a connecting hose in place, we are now back at the hose spigot. Before a connection is made to the spigot, a pressure reducer and filter are needed. The pressure reducer drops the pressure to about 10 psi, which is all a drip system needs, and dispenses with the need for any high pressure fittings. And a 200-micron filter further reduces the chances of any clogging.TURN IT ON, AUTOMATICALLYRight at the hose spigot is the best part of a drip irrigation system: the battery-operated timer. This timer automatically turns the water on and off, and at about the rate that garden plants are using water.Of course, water use depends on the weather and the size and kind of plants, but a half hour of dripping per day is usually about right. That may seem like a lot of water, but remember, the water is just dripping. If a timer can turn the water on and off three times a day, set if for three 10-minute waterings; if six times a day, set it for six 5-minute waterings; etc.The timer brings an important benefit of drip irrigation: It saves time. Rather than standing frozen in your garden with a hose, you become free to do other things. Like smelling the flowers.https://www.leereich.com/blog The gardener who can do a thorough job of watering with hose in hand is rare indeed.Assuming that the hose spews out about 3 gallons per minute in a circle about 4 feet in diameter, I roughly calculate that said gardener would have to stand immobile for more than two minutes before moving on to the next 4-foot-in-diameter circle of thirsty plants. Pretty boring, if you’ve got a whole vegetable or flower garden to water.A sprinkler is one obvious solution.Even better is “drip irrigation,” a method of applying water to plants slowly and over an extended period of time. Drip irrigation has many benefits, not the least of which is cutting down water use by about 60 percent. That water savings comes from less evaporation and less waste; water isn’t wasted watering in paths or between widely spaced plants. So there’s also less weed growth. Garden plants grow better because they’re never thirsty, and dry leaves means less disease. This June 26, 2017 photo shows the beginning portion of a drip irrigation system at a home in New Paltz, N.Y. Watering with drip irrigation has many benefits, not the least of which is that it is easily automated by merely setting a timer. The timer is pictured here along with the filter and pressure reducer that starts water off in any drip irrigation system. (Lee Reich via AP)
NEW YORK | Bette Midler is not quite ready to say goodbye to her Dolly.The Divine Miss M is returning to the Tony Award-winning revival of “Hello, Dolly!” on July 17 for a six-week run that will close the production on Aug. 25, The Associated Press has learned.Midler is not coming back empty-handed. She also has lured previous co-stars David Hyde Pierce and Gavin Creel back as well. Pierce earned a Tony nomination in the show and Creel won a best featured Tony.FILE – In this Oct. 7, 2014 photo, entertainer Bette Midler poses for a portrait in New York. Midler is returning to the Tony Award-winning revival of “Hello, Dolly!” for a six-week run that will close the production on Aug. 25. (Photo by Dan Hallman/Invision/AP, File)Tickets for the reunited cast’s final shows go on sale on April 28.The iconic role of Dolly Levi marked Midler’s return to the Broadway musical stage in about 50 years and she shattered box office records at the Shubert Theatre. She won the Tony for best actress in a musical.The Grammy- and Emmy Award-winner plays a matchmaker and schemer in the show, which features the songs “Put On Your Sunday Clothes,” ”Before the Parade Passes By” and “So Long Dearie.”Midler stepped into the role last spring and ended her run in mid-January. She was replaced by Bernadette Peters, who will now leave after the July 15 show.The first national tour of “Hello, Dolly!” kicks off in October at Playhouse Square in Cleveland, Ohio, starring Tony Award-winner Betty Buckley.Mark Kennedy is at https://twitter.com/KennedyTwits
This image released by Universal Pictures shows Ryan Gosling in a scene from “First Man.” (Daniel McFadden/Universal Pictures via AP) This image released by Universal Pictures shows Claire Foy in a scene from “First Man.” (Universal Pictures via AP) You will, though, be thinking of these things as you watch “First Man,” the latest installment in director Damien Chazelle’s meteoric career — and sorry for the space pun, but it’s entirely apt. An intimate character study that somehow becomes grand just when it needs to, “First Man,” based on the book by James R. Hansen with a script by Josh Singer, is a worthy successor not only to Chazelle’s “Whiplash” and “La La Land,” but to the astronaut films that precede it, like “Apollo 13” and especially “The Right Stuff.”It’s also, amazingly, the first feature film about Armstrong. Chazelle’s partner here is Ryan Gosling, who dials down his obvious star wattage to give an internalized, fully committed performance as the “reluctant hero,” as Armstrong’s own family described him.Gosling’s task here is not merely to give dimension to a mythical American hero. He also has to play a man who famously kept his emotions in check. That may not be an asset for a movie character, but sure was an asset for the first human to set foot on another world.And that’s because this stuff was, well, terrifying! We begin in 1961, during Armstrong’s test pilot days. Taking a hypersonic X-15 up for a spin, he’s suddenly in trouble; he can’t get back down. “Neil, you’re bouncing off the atmosphere,” comes the rather concerned voice from below.He makes it back, though, barely breaking a sweat. As for us, we’re irretrievably rattled.From the heavens we go to a small home office, where Armstrong is on the phone, trying to find help for his toddler daughter, ill with cancer. His grief over her fate will remain a theme of the film until the end. But it remains unspoken, even to his stoic wife, Janet, played here with subtlety and grit by the wonderful Claire Foy.Seeking a fresh start, Armstrong becomes an astronaut in NASA’s Gemini program. On Gemini 8, he successfully docks his spacecraft with another before suffering a harrowing in-flight emergency.The split-second that separates giddy success from terrifying failure, the tiny, claustrophobic spaces, the flimsy materials, the shaking, the roaring, the positively ancient-looking technology — Chazelle illustrates all of this, indelibly. And we’re forced to wonder: How did they ever make it into space even once?On the ground, meanwhile, we see what it’s like to be a loved one. During Gemini, Janet explodes at Armstrong’s boss, Deke Slayton (an excellent Kyle Chandler): “You’re a bunch of boys making models out of balsa wood! You don’t have ANYTHING under control.”Then there’s the devastating launchpad testing disaster that killed Armstrong’s fellow astronauts, Gus Grissom, Roger Chaffee and Ed White. Hearing the news on the phone, Armstrong clutches a wine glass so tightly, he breaks it and gashes his hand.But if he has qualms about going forward, he doesn’t show it. “Your dad’s going to the moon,” Janet tells their boys. Does that mean he’ll miss the swim meet, one of them asks? Foy’s eyes flare with anger as Janet insists — indeed, commands — that Neil sit down and tell the kids he may never come home.She’s right: One of the more chilling scenes is a brief look at NASA bosses reviewing the speech Nixon will give if the men can’t get off the moon, and what he’ll say to the “soon-to-be widows.”And then, the mission. That famous walk to the launchpad, the astronauts waving, the applause. You hold your breath imagining how Chazelle will pull off the landing itself. With a granite quarry in Georgia standing in for the moonscape, it’s as grand and beautiful as you’d want. And yet it’s not a mere recreation of what we’ve seen before.There’s been a distracting controversy over whether Chazelle “ignores” the precise moment when astronauts planted a flag. It’s silly for many reasons, but especially because this isn’t a movie about symbols, or myths.It’s about men — especially one man. After the grandeur of the moon landing, an event that still boggles the mind, the movie ends on a note of extreme quiet: just two people staring at each other.It’s a bold choice, but it feels right. Sometimes a movie feels biggest when it goes small. And this one feels big. Chazelle is only 33. One can only imagine how far he’ll travel.“First Man,” a Universal Studios release, has been rated PG-13 by the Motion Picture Association of America “for some thematic content involving peril, and brief strong language.” Running time: 141 minutes. Three and a half stars out of four.MPAA definition of PG-13: Parents Strongly Cautioned – some material may be inappropriate for children under 13. Nearly a half-century has passed since the majestic moment when Neil Armstrong stepped carefully onto the lunar landscape, left foot first, taking that giant leap for mankind.Whether you were alive then and glued to the TV, or relived it later through that iconic, grainy NASA footage, what you probably remember is just that: The majesty.You’re probably not thinking much about the deafening noise, the claustrophobia, the terror of blasting off in a rickety sardine can that could fail at any moment for any of a thousand reasons. Or the fact that Armstrong and Buzz Aldrin could have ended up stranded, left to die on the moon; President Richard Nixon had a speech ready for that dark scenario. This image released by Universal Pictures shows Ryan Gosling in a scene from “First Man.” (Universal Pictures via AP) This image released by Universal Pictures shows Claire Foy and Olivia Hamilton in a scene from “First Man.” (Universal Pictures via AP) This image released by Universal Pictures shows Ryan Gosling, left, and Claire Foy in a scene from “First Man.” (Daniel McFadden/Universal Pictures via AP) 1 of 8 This image released by Universal Pictures shows Ethan Embry, from left, Christopher Abbot and Ryan Gosling in a scene from “First Man.” (Daniel McFadden/Universal Pictures via AP) This image released by Universal Pictures shows Ryan Gosling in a scene from “First Man.” (Daniel McFadden/Universal Pictures via AP) This image released by Universal Pictures shows Claire Foy, left, and Kyle Chandler in a scene from “First Man.” (Daniel McFadden/Universal Pictures via AP)